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Have a lot of cottage cheese to use up, any ideas?

I have a few recipes that use cottage cheese, such as a breakfast casserole (with eggs, etc), and I use cottage cheese instead of ricotta in lasagna. Looking for other ideas and recipes for using up a large quantity of cottage cheese, thanks!

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  1. I make cottage cheese pancakes -- there are some great recipes online. I like to add some lemon zest sometimes too.

    1. Dilly Bread!

      1. cheesecake17's spinach jibin: http://chowhound.chow.com/topics/594659

        1. Noodle kugel. I make two different versions--one sweet, one savory, both delish. Each recipe calls for one pound of cottage cheese.

          3 Replies
          1. re: kattyeyes

            Could you share your recipes? Thanks!

            1. re: Michelle

              You bet. I think for the savory, everyone's family does much the same as this. I especially like the cornflakes on top, though. :)

              Though this is a minor adaptation of my Aunt Ellen’s recipe (I added cornflakes to top it, as many people do), I’m pretty sure this is everyone’s noodle kugel recipe. It’s super simple and so satisfying. You can eat it as a side dish, make it your main meal with a vegetable or even eat the leftovers for lunch or breakfast as I do! It heats up beautifully with a splash of milk in the microwave.

              NOODLE KUGEL

              1 pound full-fat cottage cheese, small curd
              1 pound full-fat sour cream
              4 large eggs
              12 oz. bag of egg noodles

              Topping
              handfuls of crushed cornflakes
              1/2 stick (or so) of butter

              Whisk eggs, combine with cottage cheese and sour cream. Boil noodles according to package instructions, drain. Combine noodles with eggs, cottage cheese and sour cream mixture.

              Butter a 10″ pie plate. Fill with noodle kugel. Crush cornflakes over top. Dot with butter. Be generous–I use almost half a stick. Sprinkle with salt. You’ll want to be sure your oven rack is right in the middle. Bake at 375 degrees F for 1 hour. Take a peek around 50 minutes to make sure the top isn’t burning–just in case your oven runs a bit hotter than mine. If need be, cover top with foil. I didn’t have to do this–hopefully, you won’t either.

              Here's a link to the original post with a pic.
              http://kattyskitchen.wordpress.com/20...

              1. re: Michelle

                And here's the sweet! Hope you like if you try either of these. Cornflakes optional, but make it extra-special good in my book. :D

                SWEET NOODLE KUGEL
                1 pound full-fat cottage cheese, small curd
                1 pound full-fat sour cream
                (See a pattern emerging here?)
                8 oz. cream cheese, softened (Neufchâtel is fine and welcome at the otherwise full-fat party)
                4 large eggs
                12 oz. bag of egg noodles

                1 teaspoon vanilla extract
                1 teaspoon almond extract
                ½ cup golden raisins*
                ½ cup apricots, diced*
                ¼ cup tart cherry preserves
                ½ cup light brown sugar
                1 teaspoon cinnamon
                ½ teaspoon nutmeg
                ½ teaspoon salt

                *Soak in hot water before you start combining everything.

                Topping
                ½ stick salted butter for topping
                crushed cornflakes on top
                1 teaspoonful or more light brown sugar to sprinkle over the cornflakes

                Butter a deep baking dish (my 10 x 13″ one does the trick nicely), preheat oven to 375 degrees F and set aside.

                Using a stand mixer, whisk cream cheese with vanilla and almond extracts. Add eggs, whisk to combine. Add cottage cheese and sour cream.

                Boil noodles according to package instructions, drain. Combine noodles with eggs, cottage cheese and sour cream mixture. Drain raisins and apricots, add to noodles with tart cherry preserves, brown sugar, cinnamon, nutmeg and salt.

                Fill baking dish with noodle kugel. Crush cornflakes over top. Dot with butter. Be generous–I use almost half a stick. Sprinkle a teaspoon or so of light brown sugar evenly over the cornflakes. Once again, you’ll want to be sure your oven rack is right in the middle. Bake at 375 degrees F for 1 hour. And, same as with the savory version, take a peek around 50 minutes to make sure the top isn’t burning. If need be, cover top with foil. I didn’t have to do this–hopefully, you won’t either.

                Link to original post with pic:
                http://kattyskitchen.wordpress.com/20...

            2. Freshly minced herbs, garlic, white beans and cottage cheese for a veggie dip - whir it all in a food processor.

              Lemon cottage cheese pancakes.

              Add some to scrambled eggs.

              1. Here's the dilly bread recipe
                http://www.pillsbury.com/recipes/dill...
                nice !

                1 Reply
                1. re: BangorDin

                  Yes, it's yummy! Thanks for the link.

                  Two changes: Bake it in a regular metal loaf pan for much better results. Also, I use fresh sweet onion, minced, about 2-3x the amount of dried.

                2. Peanut butter and cottage cheese sandwiches!!

                  1. In a cheese filling for lasagna, shells, manicotti, etc. I don't like the curds so I always puree mine.

                    Mix into a cheesecake filling (again, I prefer to puree it) or a filling for crepes. Mixed into waffle, pancake or French toast batter or filling. Add to a quick or yeast bread mix before baking. Flavor it in any number of ways for a jello mold layered with fruit or into a trifle filling to be layered with fruit and cake or cookies.

                    1 Reply
                    1. re: Cherylptw

                      +1. I use it instead of ricotta in my lasagna.

                    2. Mac and cheese...

                      1 ounce (about a 1x1 cube) Parmesan cheese
                      1 slice of bread

                      1⁄2 a medium-large onion
                      4 ounces extra-sharp Cheddar cheese

                      1 carton ( 16 oz) cottage cheese
                      1 1⁄2 cups buttermilk
                      1 teaspoon dry mustard pinch of cayenne
                      1⁄4 teaspoon nutmeg
                      1⁄2 teaspoon salt
                      1⁄2 teaspoon freshly ground pepper
                      1⁄2 pound uncooked elbow macaroni

                      Preheat the oven to 375oF. Prepare a 9-inch square baking pan with a light coating of oil.

                      Grate Parmesan cheese in food processor with blade. Tear bread in large chunks, add to cheese and process until bread is turned into medium crumbs. Pour into small bowl and set aside. Using shredding disk, grate the cheddar cheese. Place in large bowl. Mince the onion using the blade until almost mush. Place in the bowl.
                      Using blade, process the cottage cheese, buttermilk, and spices until smooth. Place in bowl with onion and cheddar cheese. Add macaroni to bowl and stir. Pour into prepared baking pan. Sprinkle bread crumb mixture over top. Bake for about 45 minutes, until the toping is browned and the center is firm.

                      1. Grilled Peaches or nectarines topped with cottage cheese.

                        As a substitute for ricotta in Lasagna

                        Cottage Cheese Pineapple Parfait:
                        http://eatloveandtrain.blogspot.com/2...

                        Cheesy SPinach Baked Penne:
                        http://www.foodnetwork.com/recipes/fo...

                        1. This recipe may seem a bit odd at first, but it really is very tasty. Sometimes, I'll make a mushroom gravy to go with it.

                          http://www.food.com/recipe/cottage-ch...

                          3 Replies
                          1. re: mwk

                            Hey, I was going to suggest the same thing, but from this similar recipe:
                            http://hlkljgk.squidoo.com/vegetarian...

                            The major difference is the use of a whole grain flake cereal (the darker color of the flake imparts the normal "meatloaf" color to the loaf. It is one of the scariest looking things you've ever seen going into the pan, but it tastes just great (we are vegetarians). I serve classic style w/ketchup and mashed potatoes.

                            1. re: Science Chick

                              This looks good, as does mwk's link! It seems really eggy, though. How's the texture? I am envisioning something really jiggly (although tasty).

                              1. re: adirunner

                                4 eggs for a standard 5x9 loaf pan and serves ~6, so less than one egg per person. It really does have a meatloaf type texture. Not jiggly at all. I usually err on the side of longer cooking times just to make sure. It is *VERY* sticky in the pan, though, and parchment lining made it much easier to get it out and produce a crispier crust.

                          2. Make crepes and stuff them with cottage cheese, mascarpone or ricotta or cream cheese (my favorite) or other rich sweetening cheese, egg, and optionally some raisins or sultanas or dried currants or something. Make little square dumplings, then pan fry two or three (depending on size) in butter - you'll be in heaven! For an extra treat, drizzle some fruit syrup over the top.

                            1. These chocolate cottage cheese cookies are really good: http://www.cookiemadness.net/2012/07/...

                              So is this German cottage cheese (dessert) pie:
                              http://www.shockinglydelicious.com/he...

                              Spanakopita: http://greek.food.com/recipe/spanakop...

                              You can also stuff chicken, turkey, or pork chops with cottage cheese and herbs, sort of like this: http://www.kemps.com/recipes/stuffed-.... Keeps them very moist and uses about a quarter cup of cottage cheese per serving.